Ingredients

CONTAINS LUPIN, AND ALMONDS.Sesame, milk and traces of other nuts may be present.

Made with love in Sydney, Australia from at least 70% Australian ingredients.

Nutritional Information

Servings per package: 10
Serving size: 92 g (1 slice)

per serve

per 100g of mix

Energy

990kJ
235Cal

1690kJ
402Cal

Protein, total

15.0g

35.0g

- gluten

0.0mg

0.0mg

Fat, total

13.4g

18.2g

- saturated

5.6g

4.8g

Carbohydrate

9.8g

9.9g

- sugars

5.4g

3.8g

Dietary Fibre

6.6g

16.4g

Sodium

328mg

728mg

^Nutritional values are averages only and are subject to seasonal variation. The above values relate to the product when prepared as directed using unsweetened almond milk. #Compared to: Cake, banana, uniced, homemade (NUTTAB 2010).

To prepare one Protein Banana Bread Loaf, you will need:

Important Tip – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!

Prepare
Preheat a fan forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, roughly mash bananas.

Mix
Empty this packet of mix into a large bowl. In a separate bowl, whisk together eggs, melted butter/oil, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.

Spoon
The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and decorate, if desired.

Bake
Place on the top shelf of pre-heated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.

Chill & Slice
Banana Bread MUST chill for at least 2 hours before slicing with a sharp serrated bread knife.

Storage
Banana Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.

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